Il Gattopardo - Head Chef

d.ream (Doğuş Restaurant Entertainment & Management)

WHO WE ARE

At Doğuş Hospitality & Retail Group, we create experiences that make everyday life more inspiring. Through our diverse portfolio of brands in food & beverage, tourism, retail, entertainment, and event management, we bring people together and turn moments into memories.

Combining hospitality expertise with entertainment capabilities, the Group continues to strengthen its sector leadership while prioritizing sustainability, environmental responsibility, and long-term social impact.

Today, it operates in 27 countries, 62 cities, and 339 locations, serving guests in Türkiye and internationally.

We, the members of the Doğuş Hospitality & Retail team…

We know that tomorrow we will be much further ahead than today because we are open to improvement, inspiration, opportunities, collaboration and fun!

Are you ready to be a part of the boundless world of Doğuş Hospitality and Retail and to take a bold step in your career and join our growing organization?

WHAT ARE WE LOOKING FOR?

• Demonstrate a passion for cooking and food excellence, inspiring your team with your enthusiasm and dedication.
• Have extensive experience in kitchen management, preferably as a Sous Chef or Head Chef in a high-end restaurant.
• Be an effective leader with the ability to motivate and guide your team, fostering a positive and productive kitchen environment.
• Be open to feedback and create a culture of constructive two-way communication with your team and senior leadership.
• Have strong organizational skills, with the ability to manage multiple tasks and solve problems under pressure.
• Display a commitment to food safety and hygiene standards, ensuring the kitchen operates in compliance with health regulations.
• Show excellent customer service skills and the ability to handle guest concerns diplomatically.
• Be proactive in managing the kitchen's resources, including staffing, inventory, and supplies, to meet business demands and financial objectives.
• Excellent command of both spoken and written English,

then this opportunity is OPEN to you.

WHAT WE EXPECT FROM THIS POSITION...

• Assist the Executive Chef in overseeing the daily operations of the kitchen, ensuring efficiency, cleanliness, and high-quality food production.
• Lead, train, and motivate the kitchen brigade to ensure a well-organized and engaged team that works effectively under pressure.
• Monitor and manage the preparation, portioning, and presentation of food to minimize waste while ensuring food quality and consistency.
• Handle staffing levels, ensuring adequate coverage for business demands and managing shifts to maintain smooth kitchen operations.
• Mentor kitchen staff, providing ongoing training and guidance to develop their skills and knowledge to meet restaurant standards.
• Lead by example in promoting a positive, engaged, and motivated work environment.
• Ensure all food preparation is done in accordance with regulatory guidelines and food safety standards.
• Monitor the quality of raw and cooked food items to guarantee the highest standards of food safety and taste.
• Enforce hygiene, safety procedures, and operational standards, ensuring kitchen staff comply with food hygiene and health and safety regulations.
• Promote and guide kitchen staff on correct stock rotation and inventory management to ensure quality and freshness of ingredients.
• Ensure the proper cleaning and maintenance of kitchen equipment, tools, and surfaces.
• Handle guest complaints and concerns related to food quality or service, ensuring timely and effective resolutions.
• Ensure food and service meet guest expectations, proactively making improvements and adjustments as needed.
• Support the Executive Chef in maintaining positive guest relations, and assist with customer feedback when necessary.
• Ensure the kitchen operates in accordance with company policies, safety protocols, and brand standards.
• Assist the Executive Chef in planning and scheduling staffing levels based on restaurant needs, events, and seasonal fluctuations.
• Help monitor and manage food costs, waste, and portion control to ensure profitability and meet financial objectives.
• Review manning levels regularly to ensure the kitchen can handle guest demands while maintaining operational efficiency.
• Assist with recruitment, performance evaluations, and addressing staffing issues in a fair and timely manner.
• Provide mentorship and coaching to kitchen staff, fostering a culture of continuous improvement and high performance.
• Conduct regular training sessions for kitchen staff on new skills, techniques, and company standards to ensure the team is well-prepared and knowledgeable.
• Identify developmental needs of kitchen staff, providing guidance, constructive feedback, and additional training as necessary.

WHAT WE OFFER?

• Be part of a strong, agile, and diverse team that creates meaningful experiences across multiple industries — and grows together by learning from each other.
• Explore career opportunities across different brands and sectors within our Group.
• Enjoy exclusive ‘’BİZ Employee Discount’’ and ‘’Family & Friends Days.’’
• Access our BİZ Flexible Experience Package, offering unique and memorable experiences across our brands.
• Celebrate life’s special moments with our new birth and marriage gifts
• Benefit from our well-being–focused employee support line